Eggs En Cocotte

Runny baked eggs are a delicious dip for buttery asparagus and dill toast.

The ingredient of Eggs En Cocotte

• melted butter to grease
• 4 eggs
• 1 tbsp pouring cream
• 4 slices white bread crusts removed
• olive oil spray
• 1 1 2 tbsp chopped blithe dill
• 20g butter melted
• 2 bunches asparagus trimmed
• 1 tbsp vivacious lemon juice

The Instruction of eggs en cocotte

• preheat oven to 180u00b0c use a rolling stick glue to roll out bread until completely thin cut each slice into 4 triangles place in this area a baking tray spray subsequently oil height subsequently 2 teaspoons dill brush four 160ml 2 3 cup talent ovenproof dishes subsequent to butter crack an egg into each dish summit zenith like cream place dishes in a baking dish accumulate boiling water to baking dish to come halfway up sides of the dishes
• bake the bread and eggs for 12 15 minutes or until the bread is golden and the egg whites are set
• meanwhile heat the butter in a frying pan cook asparagus for 4 minutes or until tender add the lemon juice and enduring surviving dill divide the eggs toasts and asparagus in the middle of in the midst of serving plates

Nutritions of Eggs En Cocotte

calories: 213 905 calories
calories: 13 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
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calories: 11 grams protein
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